Sheet-Pan Roast Chicken With Tangy Greens

By Sarah Copeland

Updated Oct. 11, 2023

Sheet-Pan Roast Chicken With Tangy Greens
Kelly Marshall for The New York Times. Food Stylist; Barrett Washburne.
Total Time
55 minutes
Prep Time
15 minutes
Cook Time
55 minutes
Rating
5(619)
Comments
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Chicken quarters are the unsung hero of weeknight dinners. In under an hour, they roast evenly, yielding consistently crisp skin with juicy insides. Curry powder and red-pepper flakes meld with the cooking juices, creating an effortless sauce directly in the pan, perfect for serving over the meat and tossing with greens for a fast, flavor-drenched side. The pickle brine from a jar of bread-and-butter pickles (or a splash of standard apple cider vinegar) lends a tangy finish to the greens. For this recipe, choose slightly larger and fattier chicken leg quarters to ensure enough pan drippings — and luscious schmaltz in every bite. 

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Ingredients

Yield:4 to 6 servings
  • 3 tablespoons extra-virgin olive oil, plus for drizzling 
  • 6garlic cloves
  • 1½tablespoons curry powder
  • 2teaspoons kosher salt, plus more for finishing
  • 1teaspoon black pepper
  • ¼teaspoon red-pepper flakes 
  • 4bone-in, skin-on chicken leg quarters (2½ to 3 pounds) 
  • 10ounces chopped fresh kale leaves or other braising greens (about 6 packed cups)
  • ½cup pitted or unpitted green olives (optional) 
  • 2tablespoons bread-and-butter pickle brine or apple cider vinegar 
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

418 calories; 33 grams fat; 8 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 6 grams polyunsaturated fat; 4 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 26 grams protein; 595 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 425 degrees and line a large baking sheet with parchment paper.

  2. Step 2

    In a large bowl or heavy-duty resealable plastic bag, combine 3 tablespoons olive oil with the garlic, curry powder, salt, pepper and red-pepper flakes. Add chicken and toss well to coat. (If time allows, you can refrigerate the chicken in the marinade overnight, for deeper flavor.) Add one more tablespoon of oil if the chicken is lean or on the small side.

  3. Step 3

    Transfer to the prepared baking sheet, laying the chicken legs skin-side up and scattering the garlic among them. Roast until golden brown and just cooked through, 30 to 40 minutes, turning the pan front to back once about halfway through cooking for even browning. (An instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees.)

  4. Step 4

    Transfer the chicken to a platter or four plates to rest. Add the greens, olives (if using) and brine to the baking sheet; toss to coat in the cooking juices, then roast until wilted, bright green and slightly crispy on some of the edges, 5 minutes. Taste and season with more salt, if needed.

  5. Step 5

    Serve the greens with the chicken, scraping any excess juices from the pan to drizzle over the top.

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Ratings

5 out of 5
619 user ratings
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Comments

Madeleine W.

This was delicious and easy, the whole family loved it. I ended up using 6 thighs because they were out of quarters. Only thing I would change is it was just a *tad too salty, and I would cut down the curry powder by a pinch or too. Also to make the meal more robust, I thinly sliced gold potatoes, tossed them in oil, and put them around the edge of the sheet to cook with the chicken. They soaked up some of the juices, not too much, and also got a little brown and crispy. Highly recommend!

Fran

Won't peeled garlic cloves burn in 40 minutes at 425?

AW

Can you use chicken breasts , bone in, skin on ? Adjust cooking temp or time?

Tom Hobbes

I made this today and was very pleased. I usually follow a recipe as published the first time I make it. I made the marinade in the morning and put it in a 1 gallon Ziplock bag with the chicken so it could marinate during the day. I found that the marinade didn’t distribute well, and ended up putting the chicken quarters on the sheet pan and spreading it out with a brush to get it to cover all the chicken leg/thigh quarters. Thanks to other posters for suggesting adding sliced potatoes.

Liz

I was worried about the flavor of curry powder, as it is not a spice I cook with frequently. My fears were quickly cast aside after tasting this delicious meal! Two teens, me, one husband agreed it should go in regular rotation. The lacinto kale I used with green castelvetrano olives was thé best kale préparation I have ever had! I also sliced gold potatoes 1/8th inch thin and cooked with the chicken, very delicious.

Alice Smith

I discovered I had run out of garlic (horrors!) so I added some sliced banana shallots. I also added some thinly sliced sweet potato to the roasting pan. For the greens, I used purple sprouting, cooked separately but added at the end.

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